Good Food
Asparagus growers keep it old school
In the last 50 years, robots have taken farming by storm. But asparagus growers are keeping it old school. Workers harvest plants by hand and yields are affected by the waxing and waning of the moon, says Roscoe Zuckerman IV , who grows it in the Sacramento-San Joaquin River Delta.
By Evan Kleiman • • 1 min readIn the last 50 years, robots have taken farming by storm. But asparagus growers are keeping it old school. Workers harvest plants by hand and yields are affected by the waxing and waning of the moon, says Roscoe Zuckerman IV, who grows it in the Sacramento-San Joaquin River Delta. This week, Laura Avery also talks to chefs Akira Akuto and Nick Montgomery about how they're working asparagus into the menu at Osso in downtown LA. Find Osso's recipe for grilled asparagus with spring onions, pistachios, and ricotta on the Good Food blog.
Music: "Fall All The Way"
The full episode
3 of 6
Noma Australia, Dominique Crenn, Texas BBQ Crawl- 0:32Rise and shine at Break of Dawn
- 6:30Behind-the-scenes at Noma Australia
- 15:07Asparagus growers keep it old schoolYou’re reading this
- 22:20The inspirations of Dominique Crenn
- 33:04Jonathan Gold dines at Otium, where the high meets the low
- 40:30A BBQ crawl through Texas
The full episode
3 of 6Noma Australia, Dominique Crenn, Texas BBQ Crawl- 0:32Rise and shine at Break of Dawn
- 6:30Behind-the-scenes at Noma Australia
- 15:07Asparagus growers keep it old schoolYou’re reading this
- 22:20The inspirations of Dominique Crenn
- 33:04Jonathan Gold dines at Otium, where the high meets the low
- 40:30A BBQ crawl through Texas